My Brownie Baking Disaster and How I Redeemed Myself
by Kori
Puckett
One day
while I was going through one of my sugar cravings, I decided to try my hand at
baking brownies. It turned into a baking disaster.
At first I thought it was because I was baking it too slowly.
But soon I discovered that what I had essentially was mushy chocolate mix that
was too oily to even bake properly. Nothing could save it, so it was quickly
tossed out.
Not to be discouraged, I tried my hand at making Praline
Brownies.
2
sticks of butter
4
squares of baking chocolate
4 eggs
2 cups
of sugar
1 1/2
cup of flour
2
teaspoons vanilla extract
pinch
of salt
Melt the chocolate squares and butter together. Mix lightly
beaten eggs with the sugar, flour, vanilla extract and a pinch of salt. Add the
melted chocolate mixture. Spread in a 13 x 9 x 2 inch pan. Combine the 3
tablespoons of the melted butter, the brown sugar and pecans. Sprinkle evenly
over the batter.
Bake for 25 to 30 minutes in a 350 degree oven. Do not overcook.
Brownies should be creamy in the center.
The only thing I did differently was take out the pecans for the
topping and sprinkle chocolate chips on top of the melted butter and brown sugar
instead. I prefer not to have nuts in or on my desserts (with rare exceptions,
like macadamia nut cookies- - yummy).
These brownies turned out better, so I figure I've redeemed
myself for the previous brownie baking bust.
This article provided by Kori Puckett, publisher of 300+ delicious, old
fashioned, homemade dessert recipes at
http://www.VintageSweetTreats.com.